Seared Salmon With Creamy White Mushroom Sauce

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb salmon fillet
• 1/2 teaspoon dried dill weed
• salt, to taste
• pepper, to taste
• cornstarch, for dredging (aka corn flour)
• 1 teaspoon extra virgin olive oil
• 1 teaspoon butter
• 1 teaspoon extra virgin olive oil
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 4 ounces button mushrooms, sliced
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried thyme
• 3 tablespoons fresh lemon juice
• 1/2 cup white
• 1/2 cup half-and-half or 1/2 cup light cream
• 1/4 teaspoon xanthan gum or 1 tablespoon cornstarch (used as a thickener)
• fresh parsley
• fresh dill weed
• lemon slice

Recipe

• 1 prep the salmon: rinse and dry the salmon filet; divide into four portions; sprinkle with 1/2 tsp dill weed, salt and pepper to taste; then dredge in the cornstarch and set aside for 15 minutes while you prepare the sauce.
• 2 prepare the sauce: heat a nonreactive saucepan over medium heat and add 1 tsp olive oil; when oil is hot, add the onion and garlic and saute until onion is translucent.
• 3 add the mushrooms, dill weed, and thyme, and saute until mushrooms have released their liquid.
• 4 meanwhile: preheat oven to 400 degrees f; heat a heavy, oven-proof skillet (cast iron preferred) over medium high heat.
• 5 return to sauce: combine the lemon juice and (and cornstarch if not using xanthan gum), and add to the mushroom mixture; bring to a boil, then simmer on low heat for 5 minutes; remove from heat and set aside.
• 6 sear the salmon: place 1 tsp each olive oil and butter in the hot skillet; swirl around to coat the bottom; place the salmon filets in the skillet (skin side up), and sear for about 3 minutes, or until a nice brown crust has formed.
• 7 carefully turn the filets over so the skin side is now down; then set the skillet in the preheated oven and roast for about 8-10 minutes, or until center is cooked through; remove from oven and set aside to rest.
• 8 finish the sauce: place the mushroom mixture in a blender or food processor along with the 1/2 cup of half and half and xanthan gum; blend until smooth and thickened; microwave as needed to re-heat but do not allow to boil.
• 9 serve salmon with sauce on the side; garnish with fresh parsley, slices of lemon, and dill weed, if desired.